I love to barbecue. It is the one area of cooking that I took to naturally. Here at Monologue Manor all the women do the barbecuing. Maybe all those years of watchings hubs mom came in handy. After a few years of working the science out, I thought I would share some of my top tips so that you too can become queen of the barbecue.
1. Low and slow.
I never have my heat higher than medium when grilling. You don’t want to have the outside charred and then inside raw. Low and slow is key.
2. Let you meat get to room temperature (or close to it).
I usually take my meat out about 30 to 45 minutes before throwing it on the grill. The cold isn’t good for the meat and you don’t want it to get chewy. Gross.
3. Turn, turn, turn.
Typically for chicken and steak I turn the meat every 4 to 5 minutes until done. It helps to have even cooking and prevents the outside from getting too crisp.
5. Keep the fork away!
I am serious about this. Tongs are the only way to go. Using a fork will make your meat dry. Just think about it, when you puncture the meat all the juices escape and we don’t want that happening.
6. Let the steak sit.
I usually take steak off the grill ten minutes before it being done and I let it sit for 10 to 15 minutes before cutting it. This is especially important when you are grilling tri-tip or any large pieces of meat.
7. Be gentle with the seasoning.
It is easy to think that you need to put extra seasoning on meat before you grill it, but you don’t want to do that. You want the meat to taste like meat. For steak I usually use garlic powder, fresh pepper and kosher salt. For chicken I usually use a creole seasoning. Put a little on each side and the flavor will get in there enough not to overwhelm.
8. Avoid the scrape.
I scrape my grill once in a blue moon. I know, it sounds gross, but building the seasoning is what makes grilling good! I clean it every time I grill fish (you don’t want to pass that flavor on), but other than that? Not so much.
What is your favorite thing to barbecue?